I love beets, and they are so easy to roast at home to make this arugula and beet salads. Beet salads are frequently made with goat cheese, but I like some big shreds of Parmesan cheese in this easy salad recipe. Tossed with arugula, chopped pistachios, and an easy homemade balsamic vinaigrette, this is a salad that’s perfect for spring. I use a mix of golden and regular beets for a salad that’s as pretty as it is delicious. The chopped pistachios give you the perfect crunch in the salad while the cheese adds creaminess and flavor that pairs so well with the beets and arugula. A simple dressing to tie it all together is all you need!
How to Roat Beets
You can always use pre-cooked beets for this recipe. But roasting your own beets is so easy! Scrub your beets free of dirt and trim the beet greens. Beet greens can be saved and used in any recipe that you would typically use swiss chard, mustard greens, or another soft leafy green. I’ve added mine to smoothies, soups, and pastas. Once your beets are cleaned, wrap them in aluminum foil and place them on a rimmed baking sheet. There is no need to peel them before roasting. You can add salt or a drizzle of olive oil before this step, but sometimes I add my beets to smoothies as well so I like to keep them plain. Roast at 400 degrees Fahrenheit for 50-60 minutes until you can insert a sharp knife into the beet easily. You can do this through the foil! Depending on the size of the beets they may take more or less time. Once the beets are cooked, allow to cool until you can safely handle them without burning your fingers. Then the skins will slide off easily under running water or while submerged in a bowl of water. If you have any spots giving you trouble, you can use a vegetable peeler to remove the skin or just leave it on. Since it’s been cleaned it won’t be an issue! It’s easy to roast lots of beets at once even though you only need 3-4 for this recipe. I keep mine sliced in the refrigerator to add to salads, smoothies, or enjoy by themselves with a sprinkle of salt.
Once your beets are roasted, cooled, peeled, and sliced, the arugula and beet salad is easy to prepare. Since arugula is a more delicate green, this is a salad that you want to assemble just before serving. The beets can be prepared up to three days in advance. Make your homemade balsamic vinaigrette and toss with the arugula and beets. Serve topped with parmesan cheese and chopped pistachios. This arugula and beet salad is the perfect salad for Easter or any spring occasion where you are looking for a different type of green salad that’s bursting with flavor and color.
- 4 medium sized beets, golden or regular or a mix
- 5 oz. fresh arugula
- ½ cup shredded parmesan cheese
- ⅓ cup chopped pistachios
- 2 tbsp. balsamic vinegar
- 2 tbsp. olive oil
- ½ lemon, juiced
- ½ tsp. salt
- ½ tbsp. honey
- Freshly ground black pepper
- Preheat your oven to 400 degrees Fahrenheit. Trim the beet greens from the beets and save for another use. Scrub the beets clean from dirt and wrap individually in aluminum foil. Roast for 50-60 minutes until a sharp knife inserted into the beet goes in easily (you can do this through the foil-no need to unwrap!). Once the beets are cooked, allow to cool until safe to handle. The skins of the beets will slide off easily under running water or while submerged in a bowl of water. Cut off the top portion of the beet and use a vegetable peeler to remove any skin that wasn't able to be removed with your hands. Slice the beets and set aside.
- Place the arugula in a large bowl and add the beets. Make your vinaigrette. In a small measuring cup or small bowl, whisk together balsamic vinegar, olive oil, lemon juice, salt, honey, and a few cracks of freshly ground black pepper.
- Add the dressing to the beet and arugula mixture and toss to combine.
- Add the parmesan cheese and pistachios and gently toss again. Serve immediately.
- Enjoy!
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This is salad perfection. It’s pretty, great flavors, and wonderful textures.